Grilled Chicken Spiedies

Ingredients

• 0.75 cups white wine vinegar
• 0.5 cups olive oil
• 0.25 cups freshly squeezed lemon juice
• 0.5 cups fresh mint leaves
• 6 cloves garlic
• 4 teaspoons white sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoons red pepper flakes
• 0.5 teaspoons freshly ground black pepper
• 3 pounds boneless skinless chicken thighs , cut into 3 pieces
• 6 skewers
• 6 Italian-style hoagie buns

Instructions

1. 1

   Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.

2. 2

   Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.

3. 3

   Preheat an outdoor grill for high heat and lightly oil the grate.

4. 4

   Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.

5. 5

   Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.

6. 6

   Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.